Influence of gliadin removal on strain hardening of hydrated wheat gluten during equibiaxial extensional deformation

Journal of Cereal Science

Volumn 48, Issue 1, 2008, Pages 58-67

  Song, Yihu ^a   Zheng, Qiang ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Equibiaxial extensional deformation; Glutenin; Hardening; Softening; Wheat gluten

Indexed keywords

TRITICUM AESTIVUM;

EID: 42949137429     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.08.001     Document Type: Article

References (82)

1. Alting A.C., de Jongh H.J.J., Visschers R.W., and Simons J.F.A. Physical and chemical interactions in cold gelation of food proteins. Journal of Agricultural and Food Chemistry 50 (2002) 4674-4681
2. Aubry T., and Moan M. Rheological behavior of a hydrophobically associating water-soluble polymer. Journal of Rheology 38 (1994) 1681-1692
3. Baltsavias A., Jurgens A., and van Vliet T. Rheological properties of short doughs at large deformation. Journal of Cereal Science 29 (1999) 33-43
4. Bazinet L., Trigui M., and Ippersiel D. Rheological behavior of WPI dispersion as a function of pH and protein concentration. Journal of Agricultural and Food Chemistry 52 (2004) 5366-5371
5. Belton P.S. On the elasticity of wheat gluten. Journal of Cereal Science 29 (1999) 103-107
6. Belton P.S. New approaches in cereal science. Journal of Cereal Science 41 (2005) 203-211
7. Berret J.-F., Serero Y., Winkelman B., Calvet D., Collet A., and Viguier M. Nonlinear rheology of telechelic polymer networks. Journal of Rheology 45 (2001) 474-492
8. Bloksma A.H. Dough structure, dough rheology, and baking quality. Cereal Foods World 35 (1990) 237-244
9. Chakraborty K., and Khan K. Biochemical and bread-making properties of wheat protein components. II. Reconstitution baking studies of protein fraction from various isolation procedures. Cereal Chemistry 65 (1988) 340-344
10. Charalambides M.N., Goh S.M., Wanigasooriya L., Williams J.G., and Xiao W. Effect of friction on uniaxial compression of bread dough. Journal of Materials Science 40 (2005) 3375-3381
11. Chatraei S., Macosko C.W., and Winter H.H. Lubricated squeezing flow: a new biaxial extensional rheometer. Journal of Rheology 25 (1981) 433-443
12. Cornec M., Popineau Y., and Lefebvre J. Characterisation of gluten subfractions by SE-HPLC and dynamic rheological analysis in shear. Journal of Cereal Science 19 (1994) 131-139
13. Dobraszczyk B.J. The physics of baking: rheological and polymer molecular structure-function relationships in breadmaking. Journal of Non-Newtonian Fluid Mechanics 124 (2004) 61-69
14. Dobraszczyk B.J., and Morgenstern M.P. Rheology and the breadmaking process. Journal of Cereal Science 38 (2003) 229-245
15. Dobraszczyk B.J., and Roberts C.A. Strain hardening and dough gas cell-wall failure in biaxial extension. Journal of Cereal Science 20 (1994) 265-274
16. Domenek S., Brendel L., Morel M.-H., and Guilbert S. Swelling behavior and structural characteristics of wheat gluten polypeptide films. Biomacromolecules 5 (2004) 1002-1008
17. Dus S.J., and Kokini J.L. Prediction of the nonlinear viscoelastic properties of a hard wheat flour dough using the Bird-Carreau constitutive model. Journal of Rheology 34 (1990) 1069-1084
18. Edwards, N.M., Dexter, J.E., Scanlon, M.G., 2001. The use of rheological techniques to elucidate drum wheat dough stretch properties. In: The Fifth Italian Conference on Chemical and Process Engineering, Florence, Ital, vol. 2, pp. 825-830.
19. Edwards N.M., Mulvaney S.J., Scanlon M.G., and Dexter J.E. Role of gluten and its components in determining durum semolina dough viscoelastic properties. Cereal Chemistry 80 (2003) 755-763
20. Feeney K.A., Wellner N., Gilbert S.M., Halford N.G., Tatham A.S., Shewry P.R., and Belton P.S. Molecular structures and interactions of repetitive peptides based on wheat glutenin subunits depend on chain length. Biopolymers (Biospectroscopy) 72 (2003) 123-131
21. Gontard N., Guilbert S., and Cuq J.L. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. Journal of Food Science 58 (1993) 206-211
22. Hargreaves J., Popineau Y., Cornec M., and Lefebvre J. Relations between aggregative, viscoelastic and molecular properties in gluten from genetic variants of bread wheat International. Journal of Biological Macromolecules 18 (1996) 69-75
23. Hayakawa I., Linko Y., and Linko P. Mechanism of high-pressure denaturation of proteins. Food Science and Technology (London) 29 (1996) 756-762
24. He H., and Hoseney R.C. Differences in gas retention, protein solubility, and rheological properties between flours of different baking quality. Cereal Chemistry 68 (1991) 526-530
25. Hoseney R.C., Finney K.F., Pomeranz Y., and Shorgen M.D. Functional (breadmaking) and biochemical properties of wheat flour components-V. Role of total extractable lipids. Cereal Chemistry 46 (1969) 606-610
26. Hou G., Yamamoto H., and Ng P.K.W. Relationship of quantity of gliadin subgroups of selected US soft wheat flours to rheological and baking properties. Cereal Chemistry 73 (1996) 352-357
27. Hussain A., and Lukow O.M. Influence of gliadin-rich subfractions of glenlea wheat on the mixing characteristics of wheat flour. Cereal Chemistry 74 (1997) 791-799
28. Inoue T., Inoue Y., and Watanabe H. Nonlinear rheology of CTAB/NaSal aqueous solutions: finite extensibility of a network of wormlike micelles. Langmuir 21 (2005) 1201-1208
29. Janssen A.M., van Vliet T., and Vereijken J.M. Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance. Journal of Cereal Science 23 (1996) 43-54
30. Janssen A.M., van Vliet T., and Vereijken J.M. Rheological behaviour of wheat glutens at small and large deformations. Comparison of two glutens differing in bread making potential. Journal of Cereal Science 23 (1996) 19-31
31. Janssen A.M., van Vliet T., and Vereijken J.M. Rheological behaviour of wheat glutens at small and large deformations. Effect of gluten composition. Journal of Cereal Science 23 (1996) 33-42
32. Khan S.A., and Larson R.G. Comparison of simple constitutive equations for polymer melts in shear and biaxial and uniaxial extensions. Journal of Rheology 31 (1987) 207-234
33. Khatkar B.S. Dynamic rheological properties and bread-making qualities of wheat gluten: effects of urea and dithiothreitol. Journal of the Science of Food and Agriculture 85 (2004) 337-341
34. Khatkar B.S. Dynamic rheological properties and bread-making qualities of wheat gluten: effects of urea and dithiothreitol. Journal of the Science of Food and Agriculture 85 (2005) 337-341
35. Khatkar B.S., and Schofield J.D. Dynamic rheology of wheat flour dough. I. Non-linear viscoelastic behaviour. Journal of the Science Food and Agriculture 82 (2002) 827-829
36. Khatkar B.S., Bell A.E., and Schofield J.D. The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality. Journal of Cereal Science 22 (1995) 29-44
37. Kieffer R., Wieser H., Henderson M.H., and Graveland A. Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale. Journal of Cereal Science 27 (1998) 53-60
38. Kim J.J., Kieffer R., and Belitz H.D. Rheological properties of wheat gluten, containing different amounts of prolamins from various cereals. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 186 (1988) 16-21
39. Kinsella J.E., and Hale M.L. Hydrophobic associations and gluten consistency: effects of specific anions. Journal of Agricultural and Food Chemistry 32 (1984) 1054-1056
40. Kokelaar J., van Vliet T., and Prins A. Strain hardening and extensibility of flour and gluten doughs in relation to breadmaking performance. Journal of Cereal Science 24 (1996) 199-214
41. Larre C., Nicolas Y., Desserme C., Courcoux P., and Popineau Y. Preparative separation of high and low molecular weight subunits of glutenin from wheat. Journal of Cereal Science 25 (1997) 143-150
42. Lefebvre, J., Popineau, Y., Cornec, M., 1994. Viscoelastic properties of gluten proteins: influence of prolamin composition and temperature. Gluten proteins. Association of Cereal Research, pp. 180-189.
43. Lefebvre J., Pruska-Kedzior A., Kedzior Z., and Lavenant L. A phenomenological analysis of wheat gluten viscoelastic response in retardation and in dynamic experiments over a large time scale. Journal of Cereal Science 38 (2003) 257-267
44. Leibler L., Rubinstein M., and Colby R.H. Dynamics of reversible networks. Macromolecules 24 (1991) 4701-4707
45. MacRitchie F., and Gras P.W. The role of flour lipids in baking. Cereal Chemistry 50 (1973) 292-302
46. Mecham D.K., Cole E.G., and Pence J.W. Dough-mixing properties of crude and purified glutens. Cereal Chemistry 34 (1965) 409-420
47. Miller K.A., and Hoseney R.C. Dynamic rheological properties of wheat starch-gluten doughs (1). Cereal Chemistry 76 (1999) 105-109
48. Morel M.H., Redl A., and Guilbert A. Mechanism of heat and shear mediated aggregation of wheat gluten protein upon mixing. Biomacromolecules 3 (2002) 488-497
49. Painter P.C., and Coleman M.M. Fundamentals of Polymer Science: an Introductory Text. second ed (1997), Technomic Publishing Co., Inc., Lancaster
50. Payne P.I., Corfield K.G., and Blackman J.A. Identification of high molecular-weight subunits of glutenin whose presence correlates with bread-making quality in wheats of related pedigree. Theoretical and Applied Genetics 55 (1979) 153-159
51. Pellens L., Corrales R.G., and Mewis J. General nonlinear rheological behavior of associative polymers. Journal of Rheology 48 (2004) 379-393
52. Pelletier S., Hubert P., Payan E., Marchal P., Choplin L., and Dellacherie E. Amphiphilic derivatives of sodium alginate and hyaluronate for cartilage repair: rheological properties. Journal of Biomedical Materials Research 54 (2001) 102-108
53. Petrofsky K.E., and Hoseney R.C. Rheological properties of dough made with starch and gluten from several cereal sources. Cereal Chemistry 72 (1995) 53-58
54. Popineau Y., Cornec M., Lefebvre J., and Marchylo B. Influence of high Mr glutenin subunits on glutenin polymers and rheological properties of glutens and gluten subfractions of near-isogenic lines of wheat sicco. Journal of Cereal Science 19 (1994) 231-241
55. Redl A., Morel M.H., Bonicel J., Vergnes B., and Guilbert S. Extrusion of wheat gluten plasticized with glycerol: influence of process conditions on flow behavior, rheological properties, and molecular size distribution. Cereal Chemistry 76 (1999) 361-370
56. Rinde J.A., Tschoegl N.W., and Smith T.L. Large-deformation and rupture properties of wheat gluten. Journal of the Science of Food and Agriculture 47 (1970) 225-235
57. Rouille J., Valle G.D., Lefebvre J., Sliwinski E., and van Vliet T. Shear and extensional properties of bread doughs affected by their minor components. Journal of Cereal Science 42 (2005) 45-57
58. Serero Y., Jacobsen V., Berret J.F., and May R. Evidence of nonlinear chain stretching in the rheology of transient networks. Macromolecules 33 (2000) 1841-1847
59. Shewry P.R., Tatham A.S., Forde J., Kreis M., and Miflin B.J. The classification and nomenclature of wheat gluten proteins: a reassessment. Journal of Cereal Science 4 (1986) 97-106
60. Singh H., and MacRitchie F. Application of polymer science to properties of gluten. Journal of Cereal Science 33 (2001) 231-243
61. Skerritt J.H., Hac L., and Bekes F. Depolymerisation of the gluten macropolymer during dough mixing. 1. Changes in levels, molecular weight distribution and overall composition. Cereal Chemistry 76 (1999) 395-401
62. Skerritt J.H., Hac L., Lindsay M.P., and Bekes F. Depolymerisation of the gluten macropolymer during mixing. 2. Differences in the retention of specific glutenin subunits. Cereal Chemistry 76 (1999) 402-409
63. Sliwinski E.L., van der Hoef F., Kolster P., and van Vliet T. Large-deformation properties of wheat dough in uni- and biaxial extension. Part II. Gluten dough. Rheologica Acta 43 (2004) 321-332
64. Song Y., and Zheng Q. Dynamic rheological properties of wheat flour dough and proteins. Trends in Food Science and Technology 18 (2007) 132-138
65. Soskey P.R., and Winter H.H. Equibiaxial extension of two polymer melts: polystyrene and low density polyethylene. Journal of Rheology 29 (1985) 493-517
66. Southan M., and MacRitchie F. Molecular weight distribution of wheat proteins. Cereal Chemistry 76 (1999) 827-836
67. Takahashi M., Isaki T., Takigawa T., and Masuda T. Measurement of biaxial and uniaxial extensional flow behavior of polymer melts at constant strain rates. Journal of Rheology 37 (1993) 827-846
68. Treloar L.R.G. The Physics of Rubber Elasticity. third ed (1975), Clarendon Press, Oxford
69. Tsen C.C. Changes in flour proteins during dough mixing. Cereal Chemistry 44 (1967) 308-317
70. Tsiami A.A., Bot A., Agterof W.G.M., and Groot R.D. Rheological properties of glutenin subfractions in relation to their molecular weight. Journal of Cereal Science 26 (1997) 15-27
71. Tung M.A. Rheology of protein dispersions. Journal of Texture Studies 9 (1978) 3-31
72. Urayama K., Ogasawara S., and Takigawa T. Pure shear deformation of physical and chemical gels of poly(vinyl alcohol). Polymer 47 (2006) 6868-6873
73. Uthayakumaran S., Newberry M., Keentok M., Stoddard F.L., and Bekes F. Basic rheology of bread dough with modified protein content and glutenin-to-gliadin ratios. Cereal chemistry 77 (2000) 744-749
74. Uthayakumaran S., Newberry M., Phan-Thien N., and Tanner R. Small and large strain rheology of wheat gluten. Rheologica Acta 41 (2002) 162-172
75. van Lonkhuijsen H.J., Hamer R.J., and Schreuder C. Influence of specific gliadins on the breadmaking quality of wheat. Cereal Chemistry 69 (1992) 174-177
76. van Vliet T., Janssen A.M., Bloksma A.H., and Walstra P. Strain hardening of dough as a requirement for gas retention. Journal of Texture Study 23 (1992) 439-460
77. Wang C.F., and Kokini J.L. Prediction of the nonlinear viscoelastic properties of gluten doughs. Journal of Food Engineering 25 (1995) 297-309
78. Weegels P.L., Marseille J.P., Bosveld P., and Hamer R.J. Large-scale separation of gliadins and their bread-making quality. Journal of Cereal Science 20 (1994) 253-264
79. Weegels P.L., van de Pijpekamp A.M., Graveland A., Hamer R.J., and Schofield J.D. Depolymerisation and repolymerisation of wheat glutenin during dough processing. I. Relationships between glutenin macropolymer content and quality parameters. Journal of Cereal Science 23 (1996) 103-111
80. Weegels P.L., Hamer R.J., and Schofield J.D. Depolymerisation and re-polymerisation of wheat glutenin during dough processing. II. Changes in composition. Journal of Cereal Science 25 (1997) 155-163
81. Wellner N., Mills E.N.C., Brownsey G., Wilson R.H., Brown N., Freeman J., Halford N.G., Shewry P.R., and Belton P.S. Changes in protein secondary structure during gluten deformation studied by dynamic Fourier transform infrared spectroscopy. Biomacromolecules 6 (2005) 255-261
82. Xu J., Tseng Y., Carriere C.J., and Wirtz D. Microheterogeneity and microrheology of wheat gliadin suspensions studied by multiple-particle tracking. Biomacromolecules 3 (2002) 92-99